Today Lyndsay's going to show you her updated, lighter version of a classic Southern recipe for Shrimp and Grits Casserole. You're going to want to book mark this one because it's super easy to make and even more delicious!
|1 % milk||1 1/2 Cup (24 tbs)|
|No sodium chicken broth||1 1/2 Cup (24 tbs)|
|Dry corn grits/Polenta||1 Cup (16 tbs)|
|Egg||1 Large , lightly beaten|
|Cayenne pepper||1/4 Teaspoon|
|Shredded sharp cheese||1 1/2 Cup (24 tbs)|
|Cooked shrimp||4 Cup (64 tbs)|
|Creole seasoning||2 Teaspoon|
|White onion||1 Medium , diced|
|Red pepper||1 , diced|
|Diced jalapeno||1 Tablespoon|
|Garlic cloves||2 , minced|
|Stewed tomatoes/Rotel||540 Milliliter|
|Light cream cheese||1/2 Cup (8 tbs)|
1. Preheat oven to 350.
2. Lightly spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
3. In a medium saucepan, bring the water and milk to a boil over medium-high heat. Add the grits; reduce heat, and simmer until thickened, 5 to 7 minutes.
4. Stir in the cheese, egg, and cayenne pepper. Spoon mixture into the prepared casserole dish. Bake 15 minutes.
5. Saute the onions and peppers in a non-stick pan misted with cooking spray or olive oil over medium high heat until they just begin to grow soft and translucent.
6. Add two tsp of creole spice and the chopped garlic and saute until the garlic is soft and fragrant ( about 45 seconds).
7. Add the can of stewed tomatoes, bring to a boil and then turn to low and leave to simmer five minutes. Add the cooked shrimp and the cream cheese and stir until well incorporated. Remove from heat.
8. When grits have baked for 15 minutes, pour the shrimp mixture over the warm casserole, sprinkle with the remaining cup of cheese, and bake for another 30 minutes.
9. Remove from the oven and let rest 20 minutes before serving.